One-Pot Ratatouille Pasta
One-Pot Ratatouille Pasta is a quick and delicious meal that combines classic ratatouille flavors with pasta in just 30 minutes.
Equipment
- large pot or dutch oven
Ingredients
Base Ingredients
- ¼ cup extra-virgin olive oil plus more for drizzling
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 small globe eggplant, cut into 1-inch pieces (about 5 cups)
- 1 medium onion, coarsely chopped
- 3 medium plum tomatoes, cut into 1-inch pieces
- 3 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 pound short pasta, such as rotini
- 2 medium zucchini, cut into 1-inch pieces
- 1 medium orange bell pepper, cored and cut into 1-inch pieces
- 2 sprigs basil
Instructions
Cooking Steps
- Pour ¼ cup oil into a large pot or Dutch oven over medium. Add tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes.
- Add Italian seasoning and stir until combined.
- Add eggplant, onion, half the tomatoes, all garlic, and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil.
- Add 3 cups water, pasta, and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
- Remove lid and stir well to combine pasta with sauce. Add zucchini, peppers, remaining tomatoes, and a few grinds of black pepper. Fold to combine, reduce heat to medium-low.
- Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat.
Notes
This one-pot dish is a weeknight dinner must make. Choose a shorter pasta shape with ridges or curves for better sauce adherence.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 400mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 10mg
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